Cracking levain crackers
When making sourdough you end up with quite a lot of leftover levain which is wicked for pizzas, pancakes and waffles but I did’t fancy any of that so I decided to mix both of my levains and make rosemary crackers. Don’t ever throw the residual levain away.
As I made two lots of dough I had the double amount of levain left so simply scale up or down this recipe depending on how much levain you have left. Feel free to mix up the flour too but make sure the total wight is the same. I used a pasta machine to roll out the lengths but of course you can use a rolling pin too.
Ingredients
200g levain
66g bread flour
66g wholemeal flour
1.5 tsp fine seasalt
1 msk rosemary
35g olive oil
Method
Weigh up all the ingredients and mix thoroughly and knead until you have a smooth ball. Let it rest for a couple of hours in the fridge or at least 30 mins.
When you want to bake, set the oven to 190 degrees.
Cut the ball in 4 even pieces and roll out each piece as thin as you can, about 2 mm thick.
Prep an oven tray with parchment paper and place the lengths on the tray. Bake for 13 mins or until the edges are slightly golden.
Let cool on a cooling rack and brake into preferred size.
